Authentic Tres Leches Cake Recipe with Flaming Ghost Eye Decoration

This tres leches ghost cake is a refreshed version of a vintage favorite, ideal for Halloween celebrations. If you prefer not to shape it like a ghost, bake the tres leches in a rectangular pan—the flavor is wonderful regardless of shape.

Did you have the Betty Crocker Cookbook for Boys and Girls as a child? I got a late-70s copy in kindergarten and tried nearly every recipe. My favorite was the flaming eye ghost cake: a vanilla cake with marshmallow frosting and glowing eyes. Growing up with an October birthday, a flaming ghost cake felt like the coolest celebration ever, so I requested it for several Halloween birthday parties.

The ghost shape is simple—not a showstopper for Pinterest—but it’s delicious and easy to make. I prefer cakes I actually want to eat: when a cake takes forever to decorate, I sometimes hesitate to cut into it. This vintage ghost cake is perfect for kids and nostalgic adults who want a fun, tasty Halloween dessert.

If Halloween isn’t your thing, this tres leches recipe works beautifully as a classic sheet cake in a rectangular pan.

A few years ago I rediscovered my old Betty Crocker cookbook and decided to remake the ghost cake for a neighborhood Halloween party—but with some updates. Instead of a plain vanilla cake, I used a light tres leches base. And rather than marshmallow frosting, I topped it with whipped cream, the classic finish for tres leches. The whipped cream creates a perfect ghostly texture, and the cake is irresistibly good.

Have you tried tres leches before? I first tasted it in Costa Rica and immediately loved the light, fluffy cake soaked in a sweet milk mixture. Tres leches means “three milks”: after baking a tender sponge you pour over a blend of heavy cream, sweetened condensed milk, and evaporated milk. Once absorbed, the cake is finished with freshly whipped cream.

It’s hard not to devour the whole thing. I planned to share a recent batch with my husband’s coworkers, but we ate it all over the weekend—it’s that easy to enjoy.

Use the recipe below for a simple sheet tres leches, or transform it into a playful ghost cake. I cut my cake into a traditional ghost outline, but feel free to experiment with different ghost shapes.

To make the flaming eyes you’ll need two clean eggshell halves, two sugar cubes, and a splash of lemon extract or high-proof liquor. When preparing the cake, save and wash two eggshell halves so you can pick the best ones for the eyes. If you prefer not to use shells, place the sugar cubes directly on the cake and light them.

I recommend serving the ghost cake on a large white tray for the full effect. I improvised with wax paper on a half-sheet pan and it worked fine—functional even if not fancy.

This homemade tres leches ghost is great for kids’ parties, neighborhood gatherings, Halloween events, or an office treat. It’s delicious and tends to get lots of “oohs” and “aws.”

Easy Tres Leches Cake Recipe

Below is a straightforward tres leches recipe with instructions for converting it into a flaming eye ghost cake.

Yield: 12 pieces

Authentic Tres Leches Cake Recipe (Flaming Eye Ghost Cake)

A delicious tres leches cake shaped like a ghost with flaming eyes—perfect for Halloween.

Prep Time
10 minutes

Cook Time
35 minutes 25 seconds

Total Time
45 minutes 25 seconds

Ingredients

Cake

• 1 cup [120g] all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 eggs
• 1 cup [198g] sugar, divided
• 1 tsp vanilla extract
• 1/3 cup [75ml] milk
• 11 oz [354ml] evaporated milk
• 14 oz [397g] sweetened condensed milk
• 1/4 cup [60ml] heavy cream

Icing

• 1 pint [16oz / 473ml] heavy cream
• 1 tsp vanilla extract
• 1–2 Tbsp powdered sugar, optional

Flaming Eyes

• 2 dashes lemon extract, or 80%+ proof liquor

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×13-inch pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Separate the eggs. Beat the yolks with 3/4 cup (170g) sugar until the mixture is pale yellow. Stir in milk and vanilla, then gently add to the flour until combined. (If using metric measurements, you may need a bit more flour.)
4. Whip the egg whites to soft peaks, adding 1/4 cup (50g) sugar while whipping. Continue until stiff peaks form, then fold the whites into the batter until just combined.
5. Pour the batter into the prepared pan and bake 25–35 minutes. Test with a clean toothpick—if it comes out clean, the cake is done.
6. Let the cake cool briefly, then remove it from the pan and place on a wire rack.
7. Combine the condensed milk, evaporated milk, and 1/4 cup (60ml) heavy cream in a bowl.
8. Once the cake is cool to the touch, cut a ghost shape from the rectangle: mark a center point at the top short end, measure about 4 inches down, and mark both sides. Cut from the top mark to the lower marks to form gentle curves, and place the cut pieces as arms.
9. Use a fork or knife to poke holes over the body (not the arms). Pour 1 1/2–2 cups of the three-milk mixture slowly over the body so it soaks in evenly, including the edges. Let the cake absorb the milk for about 30 minutes.
10. Whip the heavy cream with vanilla (and powdered sugar, if using) to stiff peaks. Frost the entire cake, including the arms, swirling the cream with a spatula to create a ghostly texture.
11. Clean and dry two eggshell halves, place them on the cake for eyes, and top each with a sugar cube. Add a mouth if you like using licorice, M&M’s, chocolate sprinkles, or chips.
12. When ready to serve, add a small amount of lemon extract or high-proof liquor to each sugar cube and light. Turn off the lights and enjoy the spooky effect.

Notes

• You can substitute vanilla bean sugar for powdered sugar plus vanilla when whipping the cream.
• If you pour 1 1/2–2 cups of the milk mixture you’ll likely have some left over—save it for coffee or tea.
• Avoid adding the milk mixture to the arms; they hold up better without it.
• Because the cake is quite sweet, adjust the powdered sugar in the whipped cream to taste or omit it entirely.
• Recipe inspired by classic tres leches recipes and the Betty Crocker cookbook.

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